"This 'poverella' or peasant dish is a family favourite. The zucchini wheels topped with fresh mint are savoury enough to accompany dishes like fish and lamb." You'll need to begin this recipe a day ahead.

Place zucchini in a single layer on tea towels, then stand overnight to dry.

Heat olive oil 3cm deep in a saucepan to 180°C. Add garlic and stir until just turning golden (5-10 seconds). Remove with a slotted spoon and drain on absorbent paper. Add zucchini in batches and fry until golden and starting to crisp (3-5 minutes). Drain on absorbent paper, then season to taste and transfer to a bowl with garlic. Add mint and vinegar, toss to combine and serve warm or cold, drizzled with extra-virgin olive oil to taste and topped with extra mint leaves.